Pizza Mini Baguettes
Freezer-friendly mini pizza baguettes
Soft, pillowy mini baguettes filled with pizza sauce and gooey mozzarella - perfect for making ahead and freezing for quick snacks or meals.
Equipment
Ingredients
Dough
milk (lukewarm, 38°C)
130 ml
water (lukewarm, 38°C)
230 ml
sugar
20 g
instant yeast
7 g
bread or AP flour (min 12% protein)
500 g
salt
8 g
Filling
passata mixed with tomato paste
150 ml
garlic clove
1 piece
salt
1 g
black pepper
1 g
mozzarella (grated)
300 g
Finishing
garlic parsley oil
30 ml
Instructions
Activate the yeast
Whisk together lukewarm milk, water, sugar, and yeast in a large bowl.
Mix the dough
Add flour and salt to the wet mixture. Mix until combined using a spatula, folding the dough over itself and turning the bowl between folds until the dough becomes softer and comes together (10-20 folds).
First rise
Cover the bowl and let the dough rest for 1 hour until it has risen.
Prepare the filling
Mix passata with tomato paste, minced garlic clove, salt, and pepper to create the pizza sauce.
Divide the dough
Flour your hands and pull the dough edges away from the bowl. Place on a well-floured surface and divide into 12 equal pieces.
Fill and shape each mini baguette
Take one piece, flip it over, add pizza sauce and mozzarella only to the middle. Pinch and squeeze the edges to seal. Flip seam side down and gently roll the ends into a baguette shape. Repeat for all 12 pieces.
Second rise
Place the shaped baguettes on a parchment-lined baking dish. Press them down slightly, cover, and let rest for 20 minutes.
Preheat oven and prepare for baking
Preheat oven to 220°C. Sprinkle flour on top of the baguettes and score diagonally downwards.
Bake fresh or prepare for freezing
For immediate consumption: bake for 10-13 minutes until golden. For freezing: bake for 3-4 minutes (pull out before they get golden), cool on a rack, then freeze for 1-2 hours until hard.
Finish and serve
If freezing, wrap frozen baguettes and store. To serve from frozen, bake at 210°C for 6-9 minutes. Brush with garlic parsley oil immediately after baking if desired.
Original recipe
Storage
For best results, freeze partially baked baguettes and finish cooking from frozen. Brush with garlic oil immediately after baking.
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